Cornulețe cu rahat, Romanian Turkish delight crescents

Name: Cornulețe cu rahat, Romanian Turkish delight crescents
Ingredients: 1 egg; 240 ml water; 240 ml oil; 1 pinch salt; 1 teaspoon baking soda; 15 ml vinegar; 700 g flour; 250 g Turkish delight; 32 walnut or hazelnut quarters (optional); 16 g vanilla sugar

Dessert - Cornulețe cu rahat, Romanian Turkish delight crescents by Petronela J. - Recipia

Cornulețe cu rahat are tender Romanian crescent cookies filled with pieces of Turkish delight and dusted with vanilla sugar while warm. The dough, made with water, oil and egg, is chilled before I roll it out and cut it into triangles. I choose firm Turkish delight that cuts cleanly and is easy to wrap in the dough. Preparation: 45 minutes. Cooking: 36 minutes. Resting: 30 minutes. Total time: 111 minutes. Servings: 12. Approximately 500 kcal and 8 g protein per serving.

Ingredients

1 egg
240 ml water
240 ml oil
1 pinch salt
1 teaspoon baking soda
15 ml vinegar
700 g flour
250 g Turkish delight
32 walnut or hazelnut quarters (optional)
16 g vanilla sugar

Preparation

1. Put the egg, 240 ml water and 240 ml oil in a large bowl and mix. Add the salt, then dissolve the baking soda with 3 teaspoons of vinegar and stir it in. 2. Gradually add the flour, mixing at first with a spoon. Knead until you have a smooth dough that feels pleasant to the touch and isn't sticky. 3. Cover the dough and chill it for 30 minutes. Meanwhile, cut the Turkish delight into small pieces. 4. Divide the dough into four pieces, roll each one into a thin round sheet and cut it into eight triangles. Put a piece of Turkish delight in the middle of the wide edge; if you like, add a quarter of a walnut or hazelnut too. 5. Roll the triangles from the base towards the tip, then arrange the crescents on two baking trays. Heat the oven to 180°C. 6. Bake the crescents one tray at a time, 18 minutes per tray, until golden. Roll them in the vanilla sugar while warm.

Notes

The dough can be made a day ahead; keep it covered in the fridge and let it soften a little while you cut the Turkish delight. I serve them with a glass of warm milk while they're still slightly warm. You can put a quarter of a walnut or hazelnut in each one too; the basic version contains gluten and egg, and nuts are an allergen. For the filling, choose firm Turkish delight that cuts cleanly, not the kind that squashes under the knife. Cut the pieces about 1 cm across and put them in the center of the triangle. Sometimes a little filling comes out if it reaches the edge of the dough. Keep the pieces of dough you aren't rolling out covered so they don't dry out on the surface.